Tunnel styleMicrowave dried red datesZiziphus jujubeCharacteristics of drying equipment

1. Uniform heating: Due to the microwave acting on water molecules, the parts with high moisture content absorb more microwave power than the parts with lower moisture content. This is the characteristic of selective heating, which can achieve uniform heating and uniform drying.

2. Efficient and energy-saving: Microwave directly acts on materials, so there is no additional heat loss. The air inside the furnace and the corresponding containers do not heat up, so the thermal efficiency is extremely high and the production environment is significantly improved. Compared with far-infrared heating, it can save 30% of electricity.

3. High efficiency and short time: Due to the fact that microwave heating does not require thermal conduction, microwaves penetrate objects from different directions and enter the interior of the object. From inside to outside, the material is uniformly dried in a short time, effectively shortening the drying time.

4. Easy to control: Compared with conventional methods, microwave operation is simple; The microwave power is adjustable and the transmission speed is adjustable.

Microwave jujube drying equipment is used for drying, cleaning and sterilization of Xinjiang jujube, red jujube, whole jujube, Hotan Jade jujube, grey jujube, Ruoqiang jun jujube and other jujube products. Microwave jujube dryer isJujube enterprises in Xinjiang, Hebei, Shandong and other regions*A new type of energy-saving, environmentally friendly, and efficient red date processing equipment that can achieve drying and sterilization effects through microwave drying. After drying, the color and nutritional content of red dates will not change, and the taste is excellent. It is the processing equipment of various red date processing manufacturers. Moreover, this device can also be used as other food drying equipment, truly achieving multi-purpose use for one machine. The characteristics of microwave sterilization equipment: 1. Short time and fast speed. Conventional thermal sterilization transfers heat from the surface of food to the interior through heat conduction, convection, or radiation. It often takes a long time to reach the sterilization temperature. Microwave sterilization is the direct interaction between microwave energy and microorganisms such as food and bacteria, with both thermal and non thermal effects working together to achieve rapid heating and sterilization. The processing time is greatly reduced, and the sterilization effect of various materials is generally within 3-5 minutes. 2. Low temperature sterilization maintains nutritional content and traditional flavor. Microwave sterilization uses special thermal and non thermal effects to kill bacteria. Compared with conventional thermal sterilization, it can achieve the desired disinfection and sterilization effect at lower temperatures and in a shorter time. The general sterilization temperature is between 75-80 degrees Celsius, which can achieve the effect. In addition, microwave processing of food can retain more nutrients and flavors such as color, aroma, taste, and shape